Duck Breast with Salad and Cracklings

 This recipe was inspired by Jacques Pépin's "Duck Breast with Arugula Salad and Cracklings" from Recipes from Heart & Soul in the Kitchen Copyright © 2015 by Jacques Pépin also found here. 

Sautéed Duck Breast with Arugula Salad and Cracklings

Serves 4

Ingredients:
Cracklings

• 4 boneless duck breasts(about 6 ounces each)
• 1/4 teaspoon salt

Salad

• 1/2 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons toasted sesame or hazelnut oil
• 8 cups (loosely packed) arugula
• 1/4 cup toasted hazelnuts (see Note below)

Duck

• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry red wine
• 2 tablespoons water

Instructions:

For the Cracklings

1. Remove the skin of the duck breasts by pulling it off and slicing between the skin and the meat with a sharp knife. Cover and refrigerate the breasts.
2. Cut the duck skin into 3/4-inch pieces.
3. Put the pieces of skin in a saucepan with the salt and 3 cups water, bring to a boil, and cook, uncovered, for 40 to 45 minutes, or until all the water is evaporated and the pieces of skin are sizzling in the rendered fat. Then continue frying the skin in the fat until it is brown and crispy, about 10 minutes.
4. Drain in a colander, reserving the fat for another use.
5. You need about 1 cup cracklings to serve with the duck; enjoy the rest with aperitifs.
6. Preheat the oven to 160 degrees.

For the Salad

• Mix together the garlic, salt, pepper, vinegar, and both oils in a large bowl and set aside.

For the Duck

1. Pack the Duck brests with skin on a zip lock or proper vacuum pack and have heat it on sous vide machine at 135F for 2 hours. This will make the breast soft and on the right cooking point.
2. Heat the butter in a skillet until it is foaming. Sprinkle the duck breasts with the salt and pepper, add to the pan, and sauté over high heat to sear it outside . Transfer the duck to a plate and set in the oven to rest for 5 to 10 minutes.
3. Meanwhile, deglaze the pan with the wine and water, mixing for a few minutes to melt and incorporate the solidified juices. Remove from the heat.

To Assemble

1. Reheat the cracklings in the microwave oven for about 45 seconds.
2. Toss the arugula with the dressing in the bowl and divide the salad among four plates. Place a duck breast on top of the salad on each plate and pour the deglazed juices on top. Sprinkle with the toasted nuts and cracklings and serve.

Note: To toast the hazelnuts, scatter them on a baking sheet and toast in a 400-degree oven for 10 minutes. Rub off the skins after toasting.

Instructions:

- Sous vides duck breast at 135-140F for 1-